Limoncello Pound Cake Lemon (Print View)

A moist and zesty pound cake enhanced with Limoncello and lemon glaze for a bright finish.

# What You’ll Need:

→ Pound Cake

01 - 1 cup unsalted butter, softened
02 - 2 cups granulated sugar
03 - 4 large eggs, room temperature
04 - 1/4 cup Limoncello liqueur
05 - 1/4 cup whole milk, room temperature
06 - 2 tablespoons freshly grated lemon zest
07 - 1/4 cup fresh lemon juice
08 - 2 1/2 cups all-purpose flour
09 - 1 1/2 teaspoons baking powder
10 - 1/2 teaspoon salt

→ Lemon Glaze

11 - 1 cup powdered sugar, sifted
12 - 2 to 3 tablespoons fresh lemon juice
13 - 1 tablespoon Limoncello liqueur
14 - Extra lemon zest for topping, optional

# How To Make It:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or bundt pan.
02 - In a large bowl, cream together softened butter and granulated sugar until pale and fluffy, approximately 3 to 4 minutes.
03 - Beat in eggs one at a time, mixing thoroughly after each addition.
04 - Stir in lemon zest, Limoncello, lemon juice, and milk until fully combined.
05 - In a separate bowl, whisk together flour, baking powder, and salt.
06 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated to avoid overdevelopment.
07 - Pour batter into prepared pan and smooth the top surface evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow cake to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
10 - Whisk powdered sugar with lemon juice and Limoncello until smooth and pourable consistency is achieved.
11 - Drizzle glaze over completely cooled cake and top with additional lemon zest if desired. Allow glaze to set before slicing.

# Expert Suggestions:

01 -
  • The Limoncello adds a sophisticated depth that regular lemon cakes can't touch, making this feel fancy without any fuss.
  • It's moist and tender, not dry like some pound cakes, because the glaze keeps soaking back in as it sets.
  • You'll have neighbors and friends asking for the recipe the moment they take a bite.
02 -
  • Room temperature ingredients are not optional here—cold eggs and butter won't incorporate smoothly, and you'll end up with a denser, less tender cake.
  • The Limoncello is irreplaceable; I've tried substituting with more lemon juice, and the cake tastes good but loses that intangible sophistication that makes people pause and ask what's in it.
03 -
  • Mise en place is your friend here—measure and gather everything before you start mixing, so you're not scrambling to find baking powder mid-batter.
  • If your glaze is too stiff after sitting for a minute or two, gently warm it over a bowl of hot water while stirring; it'll become pourable again without becoming thin.
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